Beef Bourguignon - Croatian Style

Ingredients

This Croatian version of Beef Bourguignon uses paprika instead of thyme and bay leaves for a more Mediterranean flavor. The dish is also served with traditional Croatian side dishes like polenta or mashed potatoes instead of French bread. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 2 lbs (900g) beef chuck, cut into 1-inch cubes 2 lbs (900g) beef chuck, cut into 1-inch cubes
• 1 onion, chopped 1 onion, chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tbsp (30ml) olive oil 2 tbsp (30ml) olive oil
• 2 tbsp (30g) all-purpose flour 2 tbsp (30g) all-purpose flour
• 2 tbsp (30g) paprika 2 tbsp (30g) paprika
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (480ml) beef broth 2 cups (480ml) beef broth
• 2 bay leaves 2 bay leaves
• 1 tsp (5g) salt 1 tsp (5g) salt
• 1/2 tsp (2g) black pepper 1/2 tsp (2g) black pepper
• 1 lb (450g) potatoes, peeled and cubed 1 lb (450g) potatoes, peeled and cubed
• 1/2 lb (225g) carrots, peeled and sliced 1/2 lb (225g) carrots, peeled and sliced
• 1/2 lb (225g) mushrooms, sliced 1/2 lb (225g) mushrooms, sliced

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 18g (6g saturated)
• Carbohydrates: 28g (6g sugars)
• Protein: 40g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat oven to 350°F (180°C).
2. 2.
   In a large Dutch oven, heat olive oil over medium-high heat.
3. 3.
   Add beef and cook until browned on all sides, about 5 minutes.
4. 4.
   Remove beef from the pot and set aside.
5. 5.
   Add onion and garlic to the pot and cook until softened, about 3 minutes.
6. 6.
   Add flour and paprika and cook for 1 minute.
7. 7.
   Add red wine and beef broth, stirring to combine.
8. 8.
   Add bay leaves, salt, and pepper.
9. 9.
   Return beef to the pot and bring to a simmer.
10. 10.
    Cover the pot and transfer to the oven.
11. 11.
    Bake for 2 hours.
12. 12.
    Add potatoes, carrots, and mushrooms to the pot and stir to combine.
13. 13.
    Cover the pot and return to the oven.
14. 14.
    Bake for an additional 45 minutes, or until vegetables are tender.

Treat your ingredients with care...

• Paprika — Use high-quality Hungarian paprika for the best flavor.

Tips & Tricks

• For a thicker stew, add more flour to the pot.
• This dish tastes even better the next day, so consider making it ahead of time.
• Serve with a dollop of sour cream on top for added creaminess.

Serving advice

Serve hot with a side of polenta or mashed potatoes.

Presentation advice

Garnish with fresh parsley or thyme for a pop of color.